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Saturday, 1 August 2009

The first of the month means time to present ‘Sweet and Simple Bakes Monthly Baking Event’. I presented a tried and tested recipe this month of a “Carrot Cake with Cream Cheese Frosting”. Carrot cake has to be one the best classical cakes around, and I have never found anyone yet who refuses a slice. The use of carrots has been included in many sweet recipes in Britain since medieval times. There are many recipes for carrot cake, but for me this has to be one of my family favourites! You could exchange the sultanas for raisins and walnuts for pecan nuts it really is a forgiving cake that does not mind a few little tweaks here and there. The wet ingredients added to the dry ingredients and mixed together in this bake makes for yet another sweet and simple bake. The cream cheese frosting finishes off the cake a treat. However, the frosting maybe omitted if you so wish and served plain. I have seen little fondant carrots adorn tops of cakes and they do look fantastic or for simplicity a few sprinkles of choice or walnut halves, work just as well for me.

You will need a 13cm x 23cm (5 in x 9 in) loaf tin, oil and line the loaf tin with greaseproof paper.

Method

Preheat the oven to 150°C/300°F/Gas mark 2. Sift all the dry ingredients into a bowl and leave aside. Beat the eggs in a large bowl, now add the oil, brown sugar, grated carrot, sultanas and chopped walnuts. Stir in all sifted dry ingredients and bring the mixture together with a wooden spoon. Turn into the prepared tin, smooth the top of the mixture and bake in the oven for 1 – 1¼ hours or until a skewer inserted into the centre comes out clean. Allow to cool in the tin for 10 minutes before turning out on a wire rack to cool completely.

To make The Cream Cheese Icing: Beat the cream cheese and butter together in a bowl until combined. Add the vanilla extract, icing sugar and mix to combine. Using a palette knife, spread the icing evenly over the top of the cooled cake. Add the sprinkles or walnut halves if desired. Served cut into slices.

Note: I would advise you to store this cake in a cool place due to the cream cheese icing.

Lastly slip into the sublime world of Carrot Cake and eat your heart out on a slice or two....mmmmmmm....

*I have submitted this post via scheduled posting to ensure the correct posting date due to holidays; we have prearranged plans for a day trip.*

Don’t worry folks; I will be back for posting the round-up tomorrow (2nd August) on Sweet and Simple Bakes Blog, please do call by and view our S&SB bakers creations. If you would like to join in our monthly bake, we would be most delighted to have you join in and bake with us – everyone is welcome!

I couldn't tell you if I've had carrot cake before because I'm not a fan of raisins and didn't want to be picking them out. I guess now that I can bake my own I can just leave up out. I like that this is baked in a loaf pan. It's enough for everyone to have a piece or two but not three or four. :)

This carrot Cake would taste great on its own if you don't fancy adding the cream cheese frosting. It would keep better too, but having said this it didn't hang around to long not to keep ;0)

Hi Reese Kitchen, oh yes this would be good too in cupcake form. The amount of baking time would of course need to be adjusted. I would tend to think 30 - 40 ish minutes to bake them, but please check after 25 minutes because I haven't as yet baked these in cupcakes sizes. If making the frosting I would also increase the amount to ensure good coverage on each cupcake.

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Welcome, do come in and pull up a chair at my kitchen table and make yourself comfy, whilst I cut you a slice of cake! My passion is baking and I’m devoting this blog to the art and craft of baking, eating and writing about cakes. I hope you enjoy my bakes and recipes and please call again it’s always lovely to *see* you.